Tuesday’s Taste Tempters 4.10.12

Posted: Tuesday, April 10, 2012 8:00 pm

Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “1,000 Gluten-free Recipes” by Carol Fenster (ISBN: 978-0-470-06780-2, $35/hardcover).

Mediterranean Tomato Soup with Rice
 
2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1 1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice
 
Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.

Published in The Messenger 4.10.12

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